This study aimed to investigate the influence of milk type on the chemical, rheological, and sensory properties of Mozzarella cheese. Three cheese sample were manufactured from cow, goat and their mixture at 1:1. Fresh and stored cheese samples were analyzed for chemical, sensory, rheological, and structural properties using electron microscopy were studied when fresh and after stored at 5 ± 2C° for 30 days. The whey and kneading water from each treatment were also analyzed. The results showed that the loss of components in the whey and kneading water was higher for goat's milk cheese. Cow's milk cheese exhibited higher fat and protein retention compared to goat's milk cheese, resulting in improved meltability and lower fat separation. Blending the milk improved these properties in goat milk cheese. Goat's milk cheese had a denser protein matrix (observed by electron microscopy) and higher hardness, springiness, chewiness, and gumminess were compared to cow milk cheese. During storage, hardness, chewiness, and gumminess were decreased while springiness increased in all cheeses. Sensory evaluation indicated that cow's milk cheese received the highest scores for texture, structure, appearance, and flavor. These findings suggest that milk type significantly impacts Mozzarella cheese characteristics, adding cow's milk to goat's milk also improved the quality of the resulting cheese.